Spicy Coconut Black Bean and Spinach Curry

A flavorful and quick curry combining creamy coconut milk with tender black beans and fresh spinach, seasoned with aromatic curry powder and a kick of cayenne pepper, served over fluffy quinoa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.39/serving

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• quick
• spicy
• savory
• comfort food

Ingredients

• 1 cup quinoa (uncooked)
• 2 cup water
• 1 tablespoon olive oil
• 1 yellow onion (small, chopped)
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 2 tablespoon curry powder
• 14.5 ounce diced tomatoes (undrained)
• 30 ounce black beans (drained and rinsed)
• 13.5 ounce full-fat coconut milk
• 0.5 cup vegetable broth
• 0.75 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 5 ounce fresh spinach

Instructions

1. Combine the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and quinoa is fluffy.
2. While the quinoa cooks, heat the olive oil in a large skillet or pot over medium heat. Add the chopped yellow onion and cook for 3 to 4 minutes until softened.
3. Stir in the grated fresh ginger, minced garlic, and curry powder. Cook for 1 minute until fragrant.
4. Add the diced tomatoes (undrained), drained and rinsed black beans, coconut milk, and vegetable broth to the pot. Stir to combine.
5. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Stir in the fresh spinach and cook until wilted, about 2 to 3 minutes. Season with 3/4 teaspoon salt and 1/4 teaspoon cayenne pepper (if using).
7. Serve the curry hot over the cooked quinoa.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well. Adjust the cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 598
• Protein: 22.8 g
• Carbohydrates: 77 g
• Fat: 18.5 g
• Fiber: 13.5 g
• Sodium: 437 mg
• Saturated Fat: 13.5 g
• Sugar: 7.6 g